Question on wood chunks

[bikerbob]

Good day once again

Got my Masterbuilt xl  and seasoning it as I type (damn cold thou 40F in Ontario Canada; where is our spring)

For seasoning I was using Hickory chips; but would like to use chunks for smoking

Do I need to start them burning prior to adding to the smoker or can I just put  them in dry like chips

How many do you typically add for a smoke; and how  long will they last before needing to replace them

Thanks for the advice

Bikerbob

 

[housetiger]

I got the MB XL a few months ago. I sprayed the inside of my smoker, including the grates and door, with some cooking oil. I didn't actually do any smoke when i seasoned it, but I heard you can. I'm a newbie as well and so far my experience with chunk and chips is that the chunks will obviously last a lot longer then the chips will. I make sure to let them soak in water for a good 30 minutes before using them. I also use a cast iron pan as my wood chip pan. I had an old grill with a side burner on it and the grate from that side burner fit perfectly over the burner in the smoker and that's where I set the cast iron pan on. It usually takes anywhere from 15-30 minutes to get some good smoke going, but with those chunks, the smoke will last for over an hour. I tend to change the chunks/chips out every 1.5-2 hours because by then the chips have burned into ash almost and the chunks are pretty charred by then.

 

[bikerbob]

Thank you for the info

The chunk bag says to ignite and let burn for 8mins prior to adding to the smoker

Does this make any sense

Bikerbob

 

[spoolinaz]

With the cast iron pan, the chunks will smolder nicely, no need to ignite them. Water soaking isn't necessary, it only delays the time till smoke is produced.

Adam

 

[housetiger]

Spoolinaz, what about soaking the chips? Is that not necessary to do or just soak them and not the chunks?

 

[seenred]

Good day once again

Got my Masterbuilt xl  and seasoning it as I type (damn cold thou 40F in Ontario Canada; where is our spring)

For seasoning I was using Hickory chips; but would like to use chunks for smoking

Do I need to start them burning prior to adding to the smoker or can I just put  them in dry like chips

How many do you typically add for a smoke; and how  long will they last before needing to replace them

Thanks for the advice

Bikerbob

I never heard of burning them before putting them in the chip box.  Add them dry and within a few minutes the heat of the burner will start them smoldering.  In my GOSM, I usually throw about 3 or 4 nice sized chunks in my chip box at a time.  Depending on how hot I'm cooking and what kind of wood chunks, they will last for a couple hours or more before I have to add chunks.

Spoolinaz, what about soaking the chips? Is that not necessary to do or just soak them and not the chunks?

Nah, no need to soak.  The water has to evaporate before the wood will begin to smolder and produce smoke.

 

[oldschoolbbq]

Wet wood will cause white smoke, it should be placed in on top of the active embers and let catch on it's own. Then watch the smoke...when it goes blue-

holiday for 2012 013.JPG

• oldschoolbbq
• Oct 17, 2012

 you are ready to Smoke. Read this to get an understanding of what I mean...http://www.smokingmeatforums.com/a/stickburning101

The best advice you can get is to practice PATIENCE when Smoking.

As always, have fun and...